Oyster Stew

Oyster Stew Recipe

4 tablespoons unsalted butter

1 large onion, finely chopped

2 cloves garlic, minced or grated

¼ teaspoon cayenne or ground red pepper

¼ teaspoon paprika

¼ teaspoon sea salt (or to taste)

½ teaspoon freshly ground black pepper

6 cups whole milk or half-and-half

1 teaspoon dried parsley flakes

16 ounces fresh raw oysters, with their juices reserved

In a heavy-bottomed 3-quart saucepan, melt the butter over medium heat.

Add the finely diced onion and sauté until soft and translucent, about 5 minutes.

Stir in the garlic and cook for another 1–2 minutes, keeping a close eye so it doesn’t scorch.

Sprinkle in the red pepper, paprika, salt, and black pepper. Stir constantly for about 1 minute to gently toast the spices and release their aroma.

Drain the oysters, making sure to reserve the oyster liquor (the natural juices).

Lower the heat to low, then pour in the milk, parsley, and the reserved oyster liquor.

Slowly heat the mixture until it’s steaming and small bubbles form around the edges—avoid letting it come to a boil.

Add the oysters and cook gently for just a few minutes, until their edges start to curl.

Taste and adjust seasoning with additional salt and pepper if needed.

Ladle into bowls and serve hot. Enjoy this comforting stew!